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By: Sharon Matten January 06, 2022
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Servings: 75


  • 1 pound dried garbanzo beans (chickpeas)
  • Water for soaking
  • 1 head garlic, peeled (12-14 cloves)
  • 1 medium onion, quartered
  • 3 eggs
  • 2 tablespoons dried cilantro leaves
  • 1 teaspoon black pepper
  • 1 scant tablespoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon ground cumin
  • 2 tablespoons flour
  • 1 3/4 - 2 cups water
  • 1 cup breadcrumbs (or more as needed)
  • Oil for frying


  1. Soak the chickpeas overnight in water.
  2. For a quicker soak, place the chickpeas in a pot.
  3. Add water until the peas are submerged beneath two inches of liquid.
  4. Bring to a boil and cook for 2 minutes.
  5. Remove from heat. Cover and let stand for 1 hour.
  6. Drain.
  7. In a food processor or with a grinder, grind chickpeas, garlic, and onion.
  8. Place mixture into a large bowl. Stir in remaining ingredients.
  9. Refrigerate for a minimum of 30 minutes.
  10. Fill a pot halfway with oil. Heat oil over medium-high heat.
  11. Form batter into tight balls with a small ice-cream scooper.
  12. Test-fry one ball; if it falls apart, add breadcrumbs.
  13. Slip balls into oil, a few at a time.
  14. Do not crowd.
  15. Fry until golden on all sides.
  16. Remove with a slotted spoon.
  17. Drain on paper towels.


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